Catfish and Sausage Jambalaya

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When you're traveling, checking out a local diner is a good way to find out what's popular in the area. If you're ever in Creole country, you might find a neighborhood eatery serving a sausage-seasoned stew like this. We've made it more healthful by using chicken or turkey sausage links to eliminate some of the fat.

SERVINGS:4 | TOTAL TIME: 55 min

Ingredients

8 ounce(s) fish, catfish

thawed

1 tablespoon oil, cooking

1 medium onion(s)

chopped

1/3 cup(s) pepper(s), green, bell

chopped

1 stalk(s) celery

chopped

3 clove(s) garlic

minced

4 ounce(s) sausage, Italian turkey

cut into 1/2-inch pieces

14 1/2 ounce(s) tomatoes, diced

undrained

1 can(s) broth, chicken

14 ounces

1 cup(s) rice, long grain

1/4 cup(s) water

or tomato juice

1 1/2 teaspoon paprika, sweet

1 teaspoon oregano, dried

1/2 teaspoon thyme, dried

1/4 teaspoon pepper, cayenne

Instructions

2. In a large saucepan, heat oil over medium-high heat. Add onion, sweet pepper, celery, and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are softened. Add sausage pieces; cook for 3 to 4 minutes more or until no longer pink. Stir in undrained tomatoes, chicken broth, uncooked rice, the water or tomato juice, paprika, oregano, thyme, and cayenne pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 20 minutes or until liquid is mostly absorbed and rice is tender. Stir in catfish pieces for the last 5 minutes of cooking. Remove from heat. Cover and let stand for 5 minutes.

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